Pickled Cucumber and Radish Salad

This was part of my Super King haul.  I bought the Persian cucumbers because they were open-stock, not bagged, and the radishes because they were cheap.  Also some of the most beautiful radishes I've ever seen.  The tag was from a farm in Moorpark, so they were SoCal local.  That explains a lot.  I even kept the greens to cook up for the next meal.

The result was a Mediterranean version of sunomono.  Light, tangy, but including herbs.  Those don't generally make it into the Japanese version of the dish.

2 Persian cucumbers
1 bunch red radishes
*1 green onion, finely chopped 
*1/4 C white wine vinegar
1 tsp honey
1/2 tsp salt
*1/2 tsp dill weed
*1 clove garlic, minced
1 Tb toasted sesame seeds

1.  To make the dressing, combine vinegar, honey, salt, dill, garlic, and sesame in a bowl or container.  Add the chopped onion and coat evenly.

2.  Thinly slice cucumbers and radishes.  I could have gotten out the mandoline, but decided to torture myself doing it by hand.

3.  Add sliced vegetables to the dressing.  Stir to coat, then refrigerate for at least 2 hours, for flavors to meld.  The radishes will bleed pink into the salad, so it isn't as pretty the next day.  Serve chilled.

Difficulty rating  π